Salicylate Intolerance and Histamine Symptoms

So you're eating low histamine, but still reacting! Now what?

Are you meticulously following a low histamine diet? Have you taken into account other histamine contributors such as hormones, stress and chemicals in your life, and tried to manage them as much as you can? Are you frustrated because you seem to be doing everything right and still reacting to foods with hives, itching and brain fog? Well, we have some additional insight as to what might be going on…

Salicylate intolerance: a co-existing issue

I know this is not something you likely want to hear. You’ve probably made so many changes already. But this is important to understand, especially if you are still reacting to foods that are not on the histamine intolerance list.

 

You see, we’ve seen many clients in practice, just like you, that just don’t seem to do as well as hoped when lowering their histamine symptoms alone. They still react to certain foods that are almost guaranteed to be safe foods for histamine intolerance. Things like blueberries, grapes, coconut oil, apples, common low histamine herbs, macadamia nuts, pistachios, broccoli, carrots, cucumbers, sweet peppers,  and zucchini (1) that should be staples for those with pure histamine intolerance reactions. 

The trouble with these foods is that they contain high amounts of other commonly reactive compounds called salicylates and salicylic acid (2). While salicylates and salicylic acid maintain a certain level of protection for plants, they're not typically something harmful to humans. It does, however, become a problem when your body doesn’t see it as harmless, and the reason for this might surprise you: it has to do with your detoxification pathways. 

 

Salicylate intolerance and your body

The way the body deals with salicylic acid is through the liver pathway involving transsulfuration. In short, the body needs a compound called sulfate to achieve the detoxification, and unfortunately, there are many reasons the process might not happen as it should. For one, genetics may play a role, and two, if there are any additional stressors in your life, placing more demand on your body, your detoxification pathways may not have enough resources to work at optimal capacity. 

Figuring out that you may have a salicylic acid intolerance involves tracking your reaction to the above mentioned foods. Another way to tell is to think back to the last time you’ve taken aspirin. If you're someone who just does not react well to it, it’s likely that you’re intolerant to salicylic acid (3). That’s because the main ingredient in this drug is salicylic acid! 

So, what do you do if you’re reacting to both histamine and salicylic acid?

How to balance histamine & salicylate intolerance

As mentioned, salicylate intolerance is one of the most common co-existing intolerances alongside histamine intolerance (with oxalate intolerance being another common co-existing issue). For that reason, we are used to dealing with salicylate intolerance in addition to histamine issues.

My suggestion would be to continue to try to keep your histamine levels down, particularly focussing on your gut health and using supplements to assist your body to reduce histamines. Take digestive enzymes and hydrochloric acid if you need to, and keep your histamine food intake at low levels while continuing to take DAO enzymes at every meal and using a natural antihistamine. All of these strategies target histamine management. To get the low histamine diet which will act as the basis of this, click below.

 

 

Get the low histamine diet

 

 

Now, onto the salicylates part.

In addition to the above, you’d optimally cut out the above mentioned foods which are high in salicylates (4). To review, that includes things like blueberries, grapes, coconut oil, apples, common low histamine herbs, macadamia nuts, pistachios, broccoli, carrots, cucumbers, sweet peppers,  and zucchini (1).

 

It might seem that you’re eating less and less, but you don’t want to be on a restricted diet for too long. It’s best to have additional support if you’re eating very few foods but, if you’ve only been on a low histamine diet for a short time, you can trial a low salicylic acid diet for 2-3 weeks. It’s important that you don’t follow this type of eating plan for a long time, as it means you may become deficient in many nutrients due to the low diversity of foods. 

 

Keep in mind, you always want to work towards a long-term solution such as using the How I Solved My Histamine Intolerance Course, which has adaptations for salicylate intolerance, oxalate intolerance, and other common intolerance such as gluten, as well. By using an evidence-based, structured solution, you will have the guidance to improve your health and return to eating a wider array of foods you love and therefore naturally be consuming a greater variety of nutrients!

Speaking of nutrients, providing your body with the vitamins and minerals your body needs to promote detoxification is also critical. You can experiment with taking molybdenum, magnesium and zinc as well as a B vitamin complex. Healthy fats are also important so consider taking omega 3 fatty acids, or using walnut or flax oil in your food. 

Epsom salts baths are another recommendation to not only give you the opportunity to relax in a warm bath for 20 minutes a couple of times a week, but you’re also able to absorb the all-important magnesium sulfate through your skin. Both minerals are considered secret weapons and can help your liver detoxification pathways in many different ways. 

So, if you’re still reacting to ‘safe’ histamine foods, give this short-term plan a try. Supporting your gut health, minimizing the burden on your body for a few short weeks and getting your detoxification pathways to run like they should, is a great way to determine the next steps in your healing journey if you just don’t feel like lowering histamine is making enough of a difference. 

References:

1. Cunningham E. Are there foods that should be avoided if a patient is sensitive to salicylates? J Am Diet Assoc. 2010 Jun;110(6):976.
2. Duthie GG, Wood AD. Natural salicylates: foods, functions and disease prevention. Food Funct. 2011 Sep;2(9):515-20.
3. Baenkler HW. Salicylate intolerance: pathophysiology, clinical spectrum, diagnosis and treatment. Dtsch Arztebl Int. 2008 Feb;105(8):137-42.
4. Kęszycka PK, Lange E, Gajewska D. Effectiveness of Personalized Low Salicylate Diet in the Management of Salicylates Hypersensitive Patients: Interventional Study. Nutrients. 2021 Mar 19;13(3):991.